Mercury is the 80th element periodic table Mendeleev and the only liquid metal on planet Earth. And today it is becoming unjustifiably a huge problem for people high concentration mercury in food products.
So, the number of products with mercury today includes not only traditional seafood, but also those that were not previously noticed, for example, milk and meat, bread and pasta. The World Health Organization is already sounding the alarm about this, since, unlike most other toxins, mercury compounds, without taking special measures They are not removed from the body, but accumulate in it and poison a person. Therefore, this situation cannot be left to chance.
Prerequisites for increasing mercury concentrations in food products
An increase in the concentration of mercury compounds in food products, observed during recent years, is connected, unfortunately, with technological progress, which in itself is a positive trend. More precisely, not so much with the improvement of our lives itself, but with the irresponsible attitude of people towards the achievements of this very progress. In relation to the “mercury” issue, we are talking, first of all, about obsolete mercury lighting fixtures or, more simply, about energy-saving light bulbs, the boom in popularity of which has swept the whole world, and which are used in everyday life more and more often.
The manufacturers of these devices warn in huge letters and bright pictures on boxes with light bulbs that used devices should not be thrown away with regular household waste, which is taken to landfills. general purpose. Mercury lamps must be disposed of at special enterprises, ensuring protection against the spread of this toxic element and, in particular, against the penetration of mercury into food products and raw materials. However, many citizens (to be fair, we note that not all) ignore this urgent requirement.
As a result, a burnt-out energy-saving light bulb goes into the trash and ends up in a landfill along with milk and juice cartons. Here it will be mercilessly crushed by a bulldozer, and the mercury from the glass flask will partially fall into groundwater, and partially into the atmosphere in the form of volatile mercury compounds. And then these toxins will settle on wheat fields, be absorbed through the soil by vegetables and fruits, and penetrate into the feed of farm animals. As a result, we will get bread, sausage, butter and cabbage with increased content mercury
Symptoms of mercury poisoning
We should start with the fact that it is not mercury itself that causes harm to humans, but objective reasons cannot enter the body directly unless one accidentally swallows the spilled contents of a broken mercury thermometer. Dangerous are organic compounds mercury, formed during the natural cycle of atoms of this liquid metal.
The symptoms of mercury poisoning are extensive. Here and headache, and aching joints, and fever. The person becomes lethargic and incapable of active life. In the most severe cases paralysis occurs. The danger of mercury is that it accumulates in the body and is not eliminated from it naturally. And when a large dose accumulates, death occurs. That is, mercury poisoning is far from a joke.
Prevention of mercury poisoning
Due to the objective increase in the number of products containing mercury, it is very important aspect becomes a forced cleansing of the body from this toxic substance. At the same time, this is not only about medical procedures like flushing circulatory system or taking cleansing supplements.
There are foods made from certain ingredients that bind and neutralize mercury, after which it is eliminated from the body. Foods that release mercury include various vegetables and some edible seaweeds. For example, so revered by many seaweed contains special substances called alginates. They effectively block mercury compounds and do not allow mercury to be reduced to its atomic state - the most dangerous.
If algae are still some kind of exotic, then beet available everywhere. Eat beet salads and borscht, and you will dramatically reduce the likelihood of mercury poisoning. Beets contain enzymes that neutralize the effects of toxins. Shows very high performance oat decoction. And the mandatory diet for employees of enterprises whose technological cycles use mercury includes apple marmalade. Present in it pectin effectively fights mercury compounds.
At the right approach In terms of nutrition, the threat of mercury poisoning is not that bad. By the way, read this very informative article and then you can definitely live in peace! Follow our recommendations and be healthy!
Mercury is a light silvery metal in the sixth period of the periodic table. This substance is in the zinc subgroup with atomic number 80. Main feature mercury is a liquid state of aggregation under normal conditions room conditions, i.e. at a temperature of +20–25°C. The vapors of this metal are toxic.
Red mercury is a fictional material. He is credited with incredible high performance. The existence of such an element is not yet known to the scientific community, since the compound of mercury with high temperature creates mercury sulfide.
Mercury is used in medical field in the manufacture of thermometers, but these devices are gradually being replaced by safer options. For example, electronic thermometers.
A substance such as mercury is practically irreplaceable in high-precision measuring technology. Its vapors are widely used in fluorescent lamps. Mercury is used in the manufacturing process of certain types of power sources (for example, mercury-zinc batteries).
In the metallurgical industry, mercury is used in the production of various alloys and in the recycling of aluminum. IN Lately it is widely used in jewelry. Mercury is popular in gold production as a means of pre-treating gold-bearing rock to facilitate the separation of the precious metal from the slag.
In the agricultural sector, mercury compounds are part of pesticides, which has an extremely negative impact on the environment. Because of this, this kind of fertilizer is no longer used.
Natural deposits of mineral formations from which mercury is produced in fairly high volumes are called mercury mines. The main mercury ore is cinnabar. The mercury content in it is about 85%. The second most concentrated of this fossil is metacinnabarite.
Mercury is also found in:
- mineral rocks;
- copper sulfates containing mercury (arsenic, sphalerite and antimony).
Mercury can occur in nature as a native fossil, but such deposits are rare. Mercury can also be simultaneously extracted from oil, cement materials, flux raw materials and coal.
Mercury ores have different morphologies, i.e. deposits can be either plateau-like or contact type, in the form of veins, nests and stockworks. At the genetic level, the following can form:
- hydrothermal (plutonogenic) deposits;
- telethermal deposits;
- volcanic deposits;
- mercury placers.
Although the most common are:
- Plutonogenic.
- Volcanogenic.
It is formed, as a rule, as a result of exposure to low-temperature, low-concentration and hydrothermal solutions.
are less common, but can be formed with the participation of superheated vapor-gas and liquid emanations, with high content mercury vapor.
Mercury is extracted in mines with drilling and blasting operations, using electrical equipment and industrial pyrotechnics. The mined red stone is transported from the deposit by conveyor belts, then by truck or train to points for further processing of the ore (concentration plants, processing plants). There, the material is crushed in crushers in one or more stages. Crushed ore is sent to special mills to obtain a finer fraction. For optimal effect, industrial mills are equipped with short bars or balls of steel.
Process for producing mercury from ore
The resulting flour from mercury-containing mineral formations is sent to a tube furnace for heating. Cinnabar, heated to certain temperature, interacts with oxygen contained in the air. This reaction produces sulfur dioxide, which allows the mercury to evaporate. This procedure is called firing.
The rising mercury vapor exits along with water vapor, sulfur dioxide and other combustion products from the furnace and enters a special condenser, where it is cooled. As a result, mercury, which has a boiling point of 357°C, passes into a liquid state. The remaining vapors and gases are released into the atmosphere or used in an industrial process to reduce pollution environment.
Obtaining mercury from ore
The resulting mercury is consolidated. Since this substance has a high specific gravity, all possible additives and impurities will be on the surface in the form of a film or foam. As a result of subsequent filtration, the mercury is purified.
The resulting substance is suitable for use, but not for all applications where mercury is used.
As additional measures purification, the liquid metal undergoes mechanical filtration, an electrolytic procedure and purification using chemically active components.
The most popular approach is triple purification. A gradual increase in the temperature of a substance until the impurity separates or the mercury itself evaporates. This procedure is carried out three times to gradually purify the substance.
Leading countries in the mercury industry
Nowadays, the leading positions in the world production of mercury ore are occupied by the following countries: 
- Spain;
- Canada;
- Mexico;
- Italy;
- Türkiye;
- Japan;
- Philippines;
- Algeria and some countries of the post-Soviet space.
States former USSR, which have major developments mercury-containing ore – these are Kazakhstan, Ukraine, Tajikistan, Kyrgyzstan, Russian Federation and Uzbekistan.
Most countries that mine mercury do not use it in their own industries. The main consumers of the world's reserves of this liquid metal are the following countries: the United States of America, Japan, Great Britain, France and Germany, since these are large industrial centers.
Mercury is a very toxic poison with a cumulative effect (i.e., capable of accumulating), therefore, in young animals there is less of it than in old ones, and in predators there is more of it than in the objects on which they feed. This is especially true for predatory fish such as tuna, where mercury can accumulate up to 0.7 mg/kg or more. Therefore, it is better not to abuse predatory fish in your diet. Among other animal products, animal kidneys are the “accumulator” of mercury - up to 0.2 mg/kg. This of course applies to raw product. Since the kidneys culinary processing pre-soaked repeatedly for 2-3 hours with changing water and boiled twice, then the mercury content in the remaining product is reduced by almost 2 times.
From plant products mercury is found most in nuts, cocoa beans and chocolate (up to 0.1 mg/kg). In most other products, the mercury content does not exceed 0.01-0.03 mg/kg.
Lead
Lead is a highly toxic poison. In most plant and animal products, its natural content does not exceed 0.5-1.0 mg/kg. Most lead is found in predatory fish(in tuna up to 2.0 mg/kg), mollusks and crustaceans (up to 10 mg/kg).
Basically, an increase in lead content is observed in canned food placed in so-called prefabricated tin containers, which are soldered on the side and to the lid with solder containing a certain amount of lead. Unfortunately, soldering is sometimes of poor quality (solder spatters form), and although the cans are additionally coated with a special varnish, this does not always help. There are cases, although quite rare (up to 2%), when canned food from this container accumulates, especially during long-term storage, up to 3 mg/kg of lead and even higher, which, of course, poses a health hazard, which is why the products in this prefabricated tin container do not store for more than 5 years.
Lead and leaded gasoline
Much lead pollution comes from the combustion of leaded gasoline. Tetraethyl lead, added to gasoline to increase the octane number in an amount of about 0.1%, is very volatile and more toxic than lead itself and its non-limiting compounds. It easily enters the soil and contaminates food. Therefore, food grown along highways contains increased levels of lead. Depending on the intensity of traffic, this danger zone can extend from 10 to 500 m. Therefore, only forest species or fodder crops should be planted along the roads. However, this is sometimes neglected and is often planted along roads. fruit trees that produce fruit contaminated with lead. Denmark has set an excellent example in the fight against food contamination. They have already banned the use of leaded gasoline in cars for several years. natural level lead in basic vegetables (potatoes, carrots, onions) decreased by 2-3 times. Let's hope we develop the same negative attitude towards the use of leaded gasoline.
Cadmium
Cadmium is a highly toxic element. Natural cadmium in food products is approximately 5-10 times less than lead. Elevated concentrations it is observed in cocoa powder (up to 0.5 mg/kg), animal kidneys (up to 1.0 mg/kg) and fish (up to 0.2 mg/kg). The cadmium content increases in canned goods from prefabricated tin containers, since cadmium, like lead, passes into the product from poorly made solder, which also contains a certain amount of cadmium.
How do heavy metals get into food?
Toxic elements can enter food products from raw materials and during technological processing in concentrations dangerous to humans only if the relevant technological instructions are violated. Thus, they can appear in plant raw materials if the rules for the use of pesticides containing toxic elements such as mercury, lead, arsenic, etc. are violated. Increased quantity toxic elements may appear in the area near industrial enterprises polluting air and water with insufficiently purified industrial waste.
In food production technology, toxic elements may appear through contact with equipment made of metal not approved by health authorities (a very limited amount of steel and other alloys is allowed for food purposes). But mainly toxic elements such as lead and cadmium can appear in the canning industry when using tin containers using soldered seams in case of violation of soldering technology, when using accidental solders or using low-quality internal coatings.
Sanitary inspection authorities have established strict standards for the content of toxic elements in food raw materials and finished products nutrition. For most products, there are maximum permissible concentrations of toxic elements in staple foods.
Requirements for the content of heavy metals in food
For the production of children's and dietary products For a number of heavy metals, more stringent requirements are imposed. Thus, for grain legume products, the lead content is allowed only 0.3 mg/kg, and cadmium 0.03 mg/kg. The table below does not show the content of maximum permissible concentrations of tin and iron. Tin is controlled only in canned food from prefabricated tin containers, where up to 200 mg/kg is allowed (in children's food - up to 100 mg/kg). Iron is regulated only in drinks such as beer and wine (15 mg/kg), fats and oils (5 mg/kg).
In concentrated plant and animal products (dried, freeze-dried, etc.), the maximum permissible concentration of heavy metals is determined, as a rule, in terms of the original product.
The task of specialists Food Industry- constantly monitor food raw materials and finished products in order to ensure the production of food products that are harmless to health.
How to avoid heavy metals in foods
IN homemade food Control is also necessary, which is to prevent contamination of canned foods with lead. It is recommended that opened canned food from prefabricated tin cans be placed in glass or porcelain containers, even for short-term storage, since under the influence of atmospheric oxygen, the corrosion of cans increases sharply and literally after a few days the lead (and tin) content in the product increases many times over. You also cannot store pickled, salted and sour vegetables and fruits in galvanized containers to avoid contamination of products with zinc and cadmium (zinc layer also contains some cadmium).
You cannot store or prepare food in decorative porcelain or ceramic dishes (i.e., in dishes intended for decoration, but not for food), since very often the glaze, especially yellow and red, contains lead and cadmium salts, which easily transfer for food, if such utensils are used for eating. To prepare and store food, use only containers specifically designed for food purposes.
The same goes for nice plastic bags and plastic utensils. They can only store dry foods for a short period of time.
Maximum permissible content of heavy metals in food
The table below provides information on the maximum permissible content of heavy metals in some basic foods.
| Products | Lead | Cadmium | Arsenic | Mercury | Copper | Zinc |
| Most pulses | 0,5 | 0,1 | 0,2-0,3 | 0,02-0,03 | 10 | 50 |
| Sugar and candy | 1,0 | 0,1 | 0,5 | 0,02-0,03 | 10-20 | 50 |
| Milk and most liquid dairy products | 0,1 | 0,03 | 0,05 | 0,005 | 1,0 | 5 |
| Vegetable oil and products made from it | 0,1 | 0,05 | 0,1 | 0,05 | 1,0 | 5-10 |
| Vegetables, berries, fruits, fresh and frozen | 0,04-0,5 | 0,03 | 0,2 | 0,02 | 5,0 | 10,0 |
| Vegetables, berries, fruits and products made from them in prefabricated tin containers | 1,0 | 0,05 | 0,2 | 0,02 | 5,0 | 10,0 |
| Fresh meat and poultry | 0,5 | 0,05 | 0,1 | 0,03 | 5,0 | 20 |
| Meat and poultry canned in prefabricated tin containers | 1,0 | 0,1 | 0,1 | 0,03 | 5,0 | 70 |
| Fresh and frozen fish | 1,0 | 0,2 | 1,0-5,0 | 0,3-0,6 | 10 | 40 |
| Canned fish in prefabricated tin containers | 1,0 | 0,2 | 1,0-5,0 | 0,3-0,7 | 10 | 40 |
| Beverages | 0,1-0,3 | 0,01-0,03 | 0,1-0,2 | 0,005 | 1,0-5,0 | 5,0-10 |
Gold is contained in only one product - corn, and even then in microportions, however, they are enough to replenish this element in the body. It is recommended to “pamper” yourself with corn porridge at least once a month.
Silver
Silver is a natural bactericidal metal, capable of destroying about 650 species of bacteria, which subsequently do not acquire resistance to this element (which cannot be said about modern antibiotics). It is also important that antibiotics “kill” not only pathogenic microflora, but also beneficial ones, while silver preparations act exclusively on bacteria and viruses. Silver, absorbed by leukocytes, is transferred to the site of infection, where it not only neutralizes the site of infection, but also relieves inflammation. Such compounds also regenerate tissue, accelerating the healing of wounds and injuries. But that’s not all: silver tones the body and strengthens the immune system. Silver deficiency is quite rare. An excess of this element can be observed in people for a long time in contact with silver. In addition, an excess of silver can cause long-term treatment silver nitrate preparations.
Symptoms of excess silver in the body:
· disturbances in the functioning of the central nervous system;
· visual disturbances;
· cough;
· decreased blood pressure;
· liver enlargement;
· diarrhea;
· nausea;
· vomit.
What foods contain silver?
Daily norm silver consumption is about 80 mcg. The toxic dose of silver is 60 mg. The sources of silver in the body are food (vegetables, fruits, meat). But most of this element is contained in enriched water that has undergone special treatment, which can also be done at home. To do this, water must be kept in a silver container (if one is not available, you can put silver objects in containers with water - these can be coins or cutlery).
Mercury
Mercury (this element is also called the “metal of death”) is integral part water, soil and air, and, therefore, it is present in the human body, although in extremely small quantities. But everything is as scary as it seems at first glance, because mercury has beneficial properties, among which:
· tissue change and restoration;
· stimulation of intelligence;
· awakening of consciousness.
Important! As remedy mercury is taken exclusively as prescribed by a doctor and under his supervision, but it is important to remember that this metal is not used in pure form, but only in combination with sulfur.
Important! Small doses mercury coming from food does not accumulate in the human body, but is mainly eliminated from it through the kidneys, colon, bile, sweat and saliva. Although daily consumption of foods containing mercury (especially fish) may have some toxic effects.
Particularly dangerous are mercury vapors, as well as organic derivatives of this metal formed in aquatic environment under the influence of microorganisms. Particularly dangerous are areas with operating heavy industrial enterprises that are not equipped with modern treatment facilities. In such areas, the environment in general and people in particular are slowly but surely being poisoned by mercury vapor. At the same time, mercury poisoning (we are not talking about cases acute intoxication, provoked by massive intake of mercury into the body) does not appear for a long time, that is, it is asymptomatic.
Over time, the following symptoms of intoxication begin to appear:
· headache;
· dizziness;
· deterioration of memory and attention;
· inflammation of the gums;
· mild nausea;
· insomnia;
· hair loss.
A little more time passes, and the state of health worsens, which manifests itself:
· speech impairment;
· the appearance of causeless fear and nervousness;
· drowsiness;
· a decrease in the content of white blood cells.
If these symptoms appear, you should immediately consult a doctor (especially if you live in an industrial area).
In all regions where heavy industry is well developed, there is a risk of environmental contamination with mercury compounds. Getting into the soil and water, and from them into the human body, mercury can gradually accumulate in it and subsequently cause serious poisoning. Morphological changes in case of poisoning, they are most often observed where the metal concentration is highest - in the oral cavity, kidneys, stomach and colon. Headache appears frequent dizziness, insomnia, nausea, problems concentrating. Later, speech is impaired, the number of white blood cells decreases, and joint mobility disappears. Mercury vapors and compounds are especially dangerous. They are the ones that can accumulate in the body of humans and animals.
Mercury compounds can poison some foods. Many countries have adopted special regulations establishing the maximum permissible content of mercury in food products. For example, in the USA this norm is 0.5 mg per 1 kg of food, in Italy and France - 0.7 mg/kg, in Sweden, Japan and Finland - 1 mg/kg, in Russia - 0.3 mg/kg.
Flour, flour products, cocoa beans, and chocolate can be poisoned by mercury. A serious “storage” of it is raw animal kidneys. It is because of this that in cooking, before serving the kidneys, they are first soaked several times, changing the water, and boiled twice. After such manipulations, the mercury content in the product is reduced by half.
The most harmful... fish
In terms of mercury content, fish and seafood are considered the most harmful. The same applies to canned fish. Tens of thousands of tons of inorganic mercury compounds enter the global aquatic ecosystem every year. Microorganisms in contaminated water convert these compounds into methyl mercury ions, which then accumulate in fish, squid, and shrimp. European and American health associations have repeatedly recommended that their citizens not use sea fish and seafood more than once a month. We were the first to address the problem of mercury poisoning 50 years ago. encountered Japanese people who traditionally eat a large number of fish. Since then the situation has only gotten worse. By the way, the River fish. The European Elbe River is considered the most polluted in the region; its waters are constantly poisoned by waste from enterprises in the Czech Republic, Germany, and Slovakia. Eating fish from the Elbe is prohibited today.
The most great content mercury is observed in organisms certain types fish These include marlin, grouper, scallophead, swordfish, king mackerel and shark. These types of fish and products made from them are strictly not recommended for consumption.